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Name: Boudin
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 50
Cuisine: American
Ingredients: Salt; black pepper, and; 2 Onions; cut into chunks; 3 lb Rice; cooked; 1 1/2 lb Pork liver; 6 Pigs feet; 1 lg Bell pepper; cut into; 2 Stalks celery; 6 lb Pork butt; cut into chunks; 4 -(up to); 1 Hank of sausage casing

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INGREDIENTS

Salt; black pepper, and
2 Onions; cut into chunks
3 lb Rice; cooked
1 1/2 lb Pork liver
6 Pigs feet
1 lg Bell pepper; cut into
2 Stalks celery
6 lb Pork butt; cut into chunks
4 -(up to)
1 Hank of sausage casing

INSTRUCTIONS

Date: Wed, 20 Mar 1996 14:07:37 -0600 From: rael@EbiCom.net Yield= 15 - 20 lbs. Place all ingredients except rice and sausage casing into a large pot; cover with water and boil one to two hours or until meat is tender. Remove ingredients from broth and continue to cook broth until reduced by half. Remove all bones and excess fat from head, feet and pork butt and grind entire mixture in food processor or grinder. Season with salt, black pepper, and cayenne pepper. (This dish is a highly seasoned dish.) Mix with cooked rice, stirring the mixture as little as possible to prevent rice from breaking. If too dry, add some of the broth. Fill the sausage casing using a funel or sausage stuffer, tying the ends. Simmer boudin in broth for 15 minutes. Recipe from CAJUN CUISINE (Beau Bayou Publishing Co., 1985) CHILE-HEADS DIGEST V2 #272 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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Boudin

Salt; black pepper, and
2 Onions; cut into chunks
3 lb Rice; cooked
1 1/2 lb Pork liver
6 Pigs feet
1 lg Bell pepper; cut into
2 Stalks celery
6 lb Pork butt; cut into chunks
4 -(up to)
1 Hank of sausage casing

Date: Wed, 20 Mar 1996 14:07:37 -0600    From: rael@EbiCom.net    Yield= 15 - 20 lbs.    Place all ingredients except rice and sausage casing into a large pot;  cover with water and boil one to two hours or until meat is tender.    Remove ingredients from broth and continue to cook broth until reduced by  half.    Remove all bones and excess fat from head, feet and pork butt and grind  entire mixture in food processor or grinder.    Season with salt, black pepper, and cayenne pepper.  (This dish is a highly  seasoned dish.)    Mix with cooked rice, stirring the mixture as little as possible to prevent  rice from breaking.  If too dry, add some of the broth.    Fill the sausage casing using a funel or sausage stuffer, tying the ends.    Simmer boudin in broth for 15 minutes.    Recipe from CAJUN CUISINE (Beau Bayou Publishing Co., 1985)    CHILE-HEADS DIGEST V2 #272    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (97g)
Recipe Makes: 50 Servings

Calories: 54
Calories from Fat: 5 (9%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 41mg		13 %
Sodium 14.4mg		0 %
Potassium 53.3mg		1 %
Total Carbohydrate 8.1g		2 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 8g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54

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